Recipe
Parzybroda - Polish Sauerkraut and Sausage Soup
Hearty Polish Comfort: Parzybroda - A Flavorful Sauerkraut and Sausage Soup
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Parzybroda is a traditional Polish soup that combines the tangy flavors of sauerkraut with the smokiness of sausage. This comforting dish is a staple in Polish cuisine, known for its rich flavors and hearty ingredients.
Metadata
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, Keto-friendly, Paleo-friendly
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Soy-free, Egg-free
Ingredients
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2 cups (470ml) sauerkraut, drained 2 cups (470ml) sauerkraut, drained
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1 lb (450g) Polish kielbasa or smoked sausage, sliced 1 lb (450g) Polish kielbasa or smoked sausage, sliced
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2 medium carrots, peeled and diced 2 medium carrots, peeled and diced
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2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
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1 medium onion, chopped 1 medium onion, chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
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1 bay leaf 1 bay leaf
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1 teaspoon dried thyme 1 teaspoon dried thyme
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Salt and pepper to taste Salt and pepper to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 25g, 9g
- Carbohydrates (total, sugars): 15g, 5g
- Protein: 18g
- Fiber: 5g
- Salt: 2g
Preparation
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1.In a large pot, sauté the sausage over medium heat until browned. Remove the sausage from the pot and set aside.
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2.In the same pot, add the onions and garlic. Sauté until the onions are translucent.
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3.Add the sauerkraut, carrots, potatoes, bay leaf, and dried thyme to the pot. Stir well to combine.
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4.Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
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5.Return the sausage to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
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6.Season with salt and pepper to taste.
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7.Remove the bay leaf before serving.
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8.Ladle the soup into bowls and garnish with fresh parsley.
Treat your ingredients with care...
- Sauerkraut — Rinse the sauerkraut under cold water before using to reduce its sourness if desired.
- Polish kielbasa or smoked sausage — If you prefer a milder flavor, you can opt for a less smoky sausage variety.
Tips & Tricks
- For a richer flavor, you can brown the sausage before adding it to the soup.
- If you prefer a thicker soup, mash some of the cooked potatoes against the side of the pot to release their starch.
- Serve the Parzybroda with a dollop of sour cream for added creaminess.
Serving advice
Serve the Parzybroda hot in bowls, garnished with fresh parsley. Accompany it with crusty bread for a complete and satisfying meal.
Presentation advice
To enhance the presentation, you can drizzle a swirl of olive oil on top of the soup and sprinkle some smoked paprika for a pop of color.
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